INGREDIENTS
Roast pork belly
1 boneless pork belly with skin (approximately 1.5 kg), skin scored
2 tbsp salt flakes
Spiced honey glaze
360 g (1 cup) honey
2 tbsp kecap manis
2 tbsp soy sauce
1 tsp grated ginger
1 tsp five spice powder
1 long red chilli, seeded and sliced, or to taste
1 long green chilli, seeded and sliced, or to taste
Dressing
2 tbsp hoisin sauce
80 ml (⅓ cup) light olive oil
2 tbsp white vinegar
1 tbsp lime juice
1 tbsp sesame oil
Bao buns, to serve
Asian slaw
200 g wombok cabbage, finely sliced
200 g red cabbage, finely sliced
1 red capsicum, seeded and julienned
80 g snow peas, julienned
70 g crunchy fried noodles
80 g unsalted roasted peanuts
50 g snow pea shoots
½ cup mint leaves
½ cup coriander leaves
2 tsp black sesame seeds
Sliced fresh red chillies – to taste
METHOD
Roast pork belly
- For best results, remove all packaging from the pork and pat dry with paper towel. Place into the fridge uncovered for 12-24 hours. This helps to dry the skin out resulting in a better crackling. Wipe off any moisture.
- Sprinkle pork generously with salt. Place on a grilling and roasting insert in a universal tray.
- Place the pork in the combi steam Pro oven on shelf level 3 and select User Programmes:
Stage 1: Select Combi mode: Fan Plus at 130°C + 60% moisture + 1 hour
Stage 2: Select Combi mode: Fan Plus at 130°C+ 0% moisture + 2 hours
Stage 3: Select Fan Grill at 190°C + 15 minutes. Save the programme as ‘Pork belly’ and start the programme. - Once pork is cooked, rest the pork for 10-15 minutes prior to slicing.
Spiced honey glaze
1. Place honey, kecap manis, soy sauce, ginger and five spice powder into a saucepan on low heat Induction setting 3 for 10 minutes. Keep warm. Add chillies just before serving.
Dressing
1. Place all ingredients into a screw top jar and shake to combine.
Asian slaw
1. Toss together all salad ingredients and season to taste with the dressing. Sprinkle with sesame seeds.
To serve
- Place steam buns on a perforated steam tray lined with baking paper. Steam at 100°C for 5-10 minutes until heated through.
- Cut pork belly into rectangles, and drizzle with warmed spiced honey glaze and top with Asian slaw.
Alternative appliance method
Oven with Moisture Plus
- Select Moisture Plus with Fan Plus at 130°C with 3 bursts of steam. Add 1 burst of steam when it reaches 130°C. Add another burst of steam after 30 minutes. Add the last burst of steam after another 30 minutes. Continue to cook for a further 1 ½ – 2 hours.
- Change the oven function to Fan Grill at 190°C and grill for 20 minutes or until crackling has blistered.
- When finished cooking, remove pork belly from the oven and rest for 10 minutes.
Hints and tips
- Automatic program for Pork Belly. Complete step 1 of this recipe then Select: Automatic programs> Meat> Pork> Pork with crackling and follow the prompts.
- The pork re-heats very well. Select: Fan Grill at 200°C for 15–20 minutes on shelf position 2.
- Bao or steam buns can be purchased from Asian grocers or supermarkets or made using this recipe.
APPLIANCE / FUNCTION
Miele
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